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Serrano Ham, Egg and Avocado Salad

Personally I don't believe in diets, instead my focus is on helping people create a healthy sustainable lifestyle where enjoyment of food plays a big part. 

When it comes to eating healthily I think salads get a pretty bad reputation as being boring, bland, lacking in flavour and generally something people would rather not eat. I can understand where this view comes from when you think of a standard salad, lettuce, cucumber, tomatoes and, if you're unlucky, a few bits of limp red onion. 

But, with a little creativity, salads can be so much more enjoyable, as I hope this recipe proves.


  • 3 eggs
  • 5 slices of Serrano ham
  • 1 avocado
  • 100g green olives
  • 100g beetroot, diced
  • 50g sun-dried tomatoes 
  • 10 cherry tomatoes, quartered 
  • 1 bag of mixed baby salad leaves 
  • Juice of half a lemon
  • Salt and pepper 
  • Olive oil

Cooking Times

  • Prep Time : 15 minutes
  • Cooking Time : N/A


Start by cooking the eggs. Bring a pan of water to the boil before placing the eggs in. Cook for five minutes before removing and running under cold water for a further five minutes - this stops the cooking process and keeps the yolks soft. 

Add the salad leaves to a large bowl before assembling the salad as you so desire, remember you eat first with the eyes so be creative with the presentation. 

Once all of your ingredients have been added peel the eggs and cut open on top of the salad to allow the yolk to ooze out. 

Add a squeeze or two of fresh lemon juice over the top, followed by a drizzle of olive oil, season with salt and pepper and serve.

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